Marty in the Morning

Marty in the Morning

Monday to Friday, 7 - 10am

Marty in the Morning Friday 13 December 2013

Marty in the Morning

Marty takes the chill out of your early Winter mornings with music, news, weather and travel updates.

Neven's Recepies - Christmas Turkey

Neven's Recepies - Christmas Turkey

If you want to be sure that your turkey is cooked, invest in a meat thermometer and push it into the thickest part of one of the thighs. This will then clearly show you when the turkey is cooked, leaving no doubt in your mind. Ask your butcher for the giblets with your turkey, as they make excellent stock. I always soak mine in cold water overnight to remove any impurities. Place them in a pan with a chopped carrot and onion, 6 whole peppercorns, 2 bay leaves and a sprig of thyme. Pour in 1.2 litres (2 pints) of water and bring to the boil, then reduce the heat and simmer

for 45 minutes. Strain and use as required.


Serves 10–12

6kg (13lb) oven-ready turkey, at room temperature(preferably free range)

100g (4oz) butter, at room temperature

1 tbsp plain flour

3 tbsp ruby red port or red wine

600ml (1 pint) turkey or chicken stock

sea salt and freshly ground black pepper

small bunch of fresh herbs, to garnish (to include rosemary,sage and thyme)

crispy roast potatoes to serve

roasted root vegetables with sesame seeds ,to serve

Brussels sprout crumble ,to serve

Herb stuffing:

75g (3oz) butter

1 large onion, diced

175g (6oz) fresh white breadcrumbs

1 tbsp chopped fresh flat-leaf parsley

1 tsp chopped fresh sage

1 tsp chopped fresh thyme leaves

Preheat the oven to 190°C (375°F/gas mark 5).

To make the stuffing, melt the butter in a frying pan over a medium heat. Add the onion and cook for a few minutes, until softened but not coloured. Place the breadcrumbs in a bowl and tip in the cooked onion and the parsley, sage and thyme. Mix well to combine and season to taste.

To stuff the turkey, start at the neck end, where you’ll find a flap of loose skin. Gently loosen this away from the breast and you’ll be able to make a triangular pocket. Pack the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap under the turkey and secure it with a small skewer.

Smear the skin of the turkey all over with most of the butter and season generously. Turn the turkey breast side up and tie the tops of the drumsticks with string. Weigh the turkey to calculate the required cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes extra – a 6kg (13lb) turkey should take about 4 hours 40 minutes to cook.

Lay a large sheet of foil lengthways over a large roasting tin, leaving enough at each end to wrap over the turkey, then lightly butter the foil. Repeat this with another sheet of foil, this time across the tin. Lightly butter the foil once again. Place the stuffed turkey breast side up in the centre of the foil, then wrap loosely to enclose, allowing air to circulate around the turkey.

Place in the oven and cook according to your calculated cooking time, carefully unwrapping and basting every 40 minutes. For the final hour, fold back the foil and use it to cover the ends of the drumsticks to prevent them from burning. Baste well and return to the oven. The turkey should be a rich, dark brown colour. To be sure it’s cooked, insert a fine skewer into the thickest part of the thigh: the juices should run clear, but if they are still pink, return the turkey to the oven and check again every 15 minutes until you are happy that the turkey is cooked right the way through. Remove from the oven and transfer to a warmed serving platter. Cover with foil and

leave to rest in a warm place for at least 10 minutes, or up to 30 minutes is fine.

Remove the foil from the roasting tin and pour any juices that collected in it into the tin. Place the tin directly on the hob over a gentle heat and skim off any excess fat from the cooking juices.

Stir the flour into the tin’s residue. Cook on the hob for 1–2 minutes, stirring until golden. Pour in the port or red wine, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes, until reduced and thickened to a gravy consistency, stirring occasionally. Season to taste.

To serve, garnish the turkey with the bunch of herbs in the cavity and bring to the table. Carve into slices and arrange on warmed serving plates with some of the gravy, the roast potatoes, roasted root vegetables and Brussels sprout crumble.


Celebrating the Georgina Campbell Irish Breakfast Awards on Marty in the Morning

With March bringing all the energy of spring (maybe) and the second annual Georgina Campbell Irish Breakfast Awards in Association with Failte Ireland on (definitely - 22nd March 2018), RTE lyricfm are delighted to showcase some of the recipients of last year’s inaugural Georgina Campbell Irish Breakfast Awards in Association with Failte Ireland with a prize each weekday to celebrate their success, culminating with a special short break prize on Friday.

With March bringing all the energy of spring and the second annual Georgina Campbell Irish Breakfast Awards in Association with Failte Ireland on 22nd March 2018, RTE lyricfm are delighted to showcase some of the recipients of last year’s inaugural Georgina Campbell Irish Breakfast Awards in Association with Failte Ireland with a prize each weekday to celebrate their success, culminating with a special short break prize on Friday. 

The prize for Wednesday and Thursday is a voucher for 100 euro  for Neven Maguire’s superb MacNean House & Restaurant, Blacklion, Co Cavan (winner of numerous Georgina Campbell Awards, including our Hospitality Hero award in 2012, and the 2017 Georgina Campbell Irish Breakfast Awards in Association with Failte Ireland, in the Guesthouse category.)

Relax, unwind and enjoy the very best of Irish food and hospitality in Neven Maguire’s award winning MacNean House and Restaurant. At the core of Neven’s philosophy is using only the freshest and finest seasonal Irish ingredients, in his restaurant and cookery school. The state of the art cookery school, adjoining MacNean House & Restaurant, has a range of classes suitable for people of all cookery levels with course numbers kept small to allow all participants enjoy direct instruction and assistance from Neven and his dedicated team.

Sunday Lunch at MacNeans has long been a particular treat, with locally sourced ingredients (proudly credited on the menu) taking centre stage as ever. (All prizes subject to availability) 

The winner will also receive a copy of the new Georgina Campbell’s Ireland, The Best of the Best - The Very Best Places to Eat, Drink & Stay 

Have a look back at some of our recent adventures!

Rome 2017 - Day 1

Rome 2017 - Day 2

Verona 2017


Music Played on the Show


Title: Fantasia On Greensleeves

Performer(s): Vaughan Williams, Ralph

Duration: 4:52


Title: Shepherds Pipe Carol

Performer(s): Rutter, John

Duration: 3:25


Title: Ancient Airs And Dances Suite No.2 Danza Rustica

Performer(s): Respighi, Ottorino

Duration: 4:13


Title: Valentino

Performer(s): Rea, Chris

Duration: 4:45


Title: Thunder And Lightning Polka

Performer(s): Strauss, Johann Ii

Duration: 3:19


Title: Winter Wonderland

Performer(s): Bernard, Felix / Smith, Richard

Duration: 4:24


Title: Danza De Jalisco

Performer(s): Copland, Aaron

Duration: 4:17


Title: Oh What A Beautiful Morning

Performer(s): Rodgers / Hammerstein

Duration: 2:49


Title: Lots Of Drops Of Brandy

Performer(s): Trad Arr

Duration: 3:58


Title: It's Beginning To Look Alot Like Christmas

Performer(s): Wilson, Meredith

Duration: 3:39


Title: Band Of Brothers

Performer(s): Kamen, Michael

Duration: 4:46


Title: All I Want For Christmas Is You

Performer(s): Mandel/Bergman

Duration: 4:30


Title: Radetzky March Op.228

Performer(s): Strauss I, Johann

Duration: 2:33


Title: Chinese Dance From Nutcracker Suite

Performer(s): Tchaikovsky, Pyotr Ilyich

Duration: 1:22


Title: Happy Holiday/The Holiday Season

Performer(s): Berlin, Irving/Thompson, Kay

Duration: 2:55


Title: I Wan'na Be Like You

Performer(s): Sherman/Gilkyson

Duration: 4:54


Title: Libiamo Ne'lieti Calici, From La Traviata

Performer(s): Verdi, Giuseppe

Duration: 3:35


Title: Mary Poppins - Chim Chim Cher-Ee

Performer(s): Sherman, Richard M. / Sherman, Robert B.

Duration: 3:01


Title: Lulu's Room

Performer(s): Previn, Andre

Duration: 3:04


Title: Fantasty For Violin And Orchestra

Performer(s): Hess, Nigel

Duration: 3:55


Title: Turkey In The Straw

Performer(s): Traditional

Duration: 2:07


Title: Concerto In D Minor Bwv 1052 Allegro (1st Movement)

Performer(s): Bach, Johann Sebastian

Duration: 8:21



Contact the Show


Text:       '51554' welcome your comments and requests.

Especially one's like this from Mark Bourke who says... 

'Marty on Lyric is my inoculation from anything the day can throw at me, he’s up there with Byrne, Wogan & Andrews as Ireland’s greatest broadcaster.'..........Thank you Mark......Tenner in the post!!

Other messages......

His morning show on Lyric is quite simply the best radio in Ireland. He has such a perfect delivery. An encyclopaedia of clever dadjokes and puns but with a light touch, never hanging on for the applause. Reminds me of a jolly, self-deprecating Colonel Mustard.   Jonathan McCrea

...Thanks very much for all the good cheer every morning Marty and never going on about all the bad news out there!! You are a tonic to be sure!! ........Patricia in Offaly

....Good morning Marty, I am a nurse working on night duty and listen to lyric through the night. Always glad to hear your dulcet tones at 7am as I know I will be off duty soon. .... Keep up the good work and music and the 'corny' jokes....Moira in Dublin 6



Presenter: Marty Whelan

Producer: Sinead Wylde

Production Co-ordinator: Michael O' Kane


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